One of my favourite hors d’oeuvres, the combination of slow cooked lamb shoulder with tzatziki, cucumber, pomegranate and coriander is very special. This is a similar recipe to the one appearing in my book which is further embellished with mango.
For the Pulled Lamb
1 shoulder of lamb
Cloves from a head of garlic peeled and halved
2 sprigs rosemary
Place the lamb in a slow cooker and top it with the garlic cloves, rosemary and seasoning then drizzle the lamb with the oil. Cover and slow cook for 6 hours. When ready, the lamb will be soft enough to tease apart with two forks. Alternatively, wrap the lamb in foil and cook in a conventional oven at 230 F (110 Celsius).
For the Tzatziki
3/4 cup (200 mls) Greek yogurt
3/4 cup (200 mls) sour cream
3 tbsp olive oil
1 tbsp vinegar
2 cloves garlic, finely chopped
1/2 tsp salt
1/4 tsp white pepper
2 cucumbers, peeled, seeded and diced
Preparing the dish
Tease apart the cooked lamb and place it in a bowl and spoon in the tzatziki until the lamb is coated. Mix in the rocket and coriander and continue adding more tzatziki if necessary. Spoon the mixture onto the centre of plates and decorate with the pomegranate seeds.